Whole30 Shrimp Nigiri
Delight in the clean, wholesome flavors of this Whole30 Shrimp Nigiri, a healthy twist on a sushi classic! In this grain-free recipe, tender cauliflower rice seasoned with rice vinegar, coconut aminos, and lemon juice mimics the tangy essence of traditional sushi rice. Succulent boiled shrimp sit atop perfectly hand-shaped cauliflower rice ovals, while vibrant avocado slices, crisp cucumber matchsticks, and a sprinkle of sesame seeds and green onions add layers of color, texture, and nutrients. Ready in just 30 minutes, this gluten-free, soy-free, and Paleo-friendly dish is perfect for those following a Whole30 meal plan or anyone craving a light, flavorful appetizer or main course. Serve with coconut aminos for dipping and enjoy a guilt-free indulgence!
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Recipe Information
Ingredients
- 12 pieces medium-sized shrimp, peeled and deveined
- 1 head cauliflower
- 1 tablespoon rice vinegar
- 2 tablespoons coconut aminos
- 1 tablespoon lemon juice
- 1 medium-sized avocado
- 1 small cucumber
- 2 stalks green onions
- 1 teaspoon sesame seeds
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups water
Instructions
Begin by preparing the cauliflower rice. Break the cauliflower into florets and pulse in a food processor until it resembles rice grains.
Transfer the riced cauliflower to a microwave-safe bowl, cover, and microwave on high for about 4 minutes until tender. Let it cool slightly.
In a small bowl, whisk together rice vinegar, coconut aminos, and lemon juice. Season with salt and pepper.
Mix the vinegar mixture into the cauliflower rice, ensuring it is fully combined. This will give the cauliflower rice a tangy, sushi rice-like flavor.
Meanwhile, bring 2 cups of water to a boil in a small saucepan. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain and cool them under running cold water.
Slice the avocado thinly and cut the cucumber into matchstick-sized pieces. Chop the green onions finely.
Using damp hands, shape small balls of cauliflower rice and flatten them lightly to form an oval base for the nigiri.
Top each rice ball with a shrimp, pressing down gently to secure.
Arrange slices of avocado and cucumber on the side or on top of the shrimp for additional flavor and texture.
Garnish each piece with a sprinkle of sesame seeds and chopped green onions to enhance the visual appeal and taste.
Serve your Whole30 Shrimp Nigiri fresh, with additional coconut aminos on the side for dipping if desired.
Nutrition Facts
Calories |
165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1006 mg | 44% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 6.8 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 984 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
